Cinnamon Blueberry Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c blueberries1 1/4 c flax seed meal1 t baking powder3 T cinnamon1 t nutmeg5 medium eggs1/4 c olive oil1/2 c sugar-free syrup, or equivalent of 1/2 c liquid sweetener, or liquid Stevia + water to equal 1/2 c1 T vanilla2 T grated orange peel
Liberally butter muffin tins. Makes 12 large or 24 small muffins. Do not use paper liners -- they will stick.
Mix dry ingredients and wet ingredients (not including blueberries) separately, then together.
Let mixture stand for about 10 minutes to thicken.
Add blueberries, and pour into muffin tins.
Bake about 15 minutes for small muffins, longer for large, or until toothpick inserted in the center of a muffin comes out clean.
Keeps up to a week in the refrigerator or 3 months in the freezer.
Number of Servings: 12
Recipe submitted by SparkPeople user BFRG1513.
Mix dry ingredients and wet ingredients (not including blueberries) separately, then together.
Let mixture stand for about 10 minutes to thicken.
Add blueberries, and pour into muffin tins.
Bake about 15 minutes for small muffins, longer for large, or until toothpick inserted in the center of a muffin comes out clean.
Keeps up to a week in the refrigerator or 3 months in the freezer.
Number of Servings: 12
Recipe submitted by SparkPeople user BFRG1513.
Nutritional Info Amount Per Serving
- Calories: 108.7
- Total Fat: 8.3 g
- Cholesterol: 77.9 mg
- Sodium: 85.6 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.7 g
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